Galletas de chocolate y pistacho (sin gluten, sin huevo, sin lácteos)

Estos Chocolate Pistachio Cookies are simple cookies made with no eggs, no dairy, no gluten, no refined sugar but full of taste!

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Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.

Galletas de chocolate y pistachos

Estos Chocolate Pistachio Cookies are simple cookies made with no eggs, no dairy, no gluten, no refined sugar but full of taste!

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Tiempo de preparación: 10 minutos minutos

Tiempo de cocción: 12 minutos minutos

Tiempo Total: 22 minutos minutos

Curso: Snack

Tipo de cocina: American

Porciones: 10 galletas

Calorías: 265.1 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

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Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ 2 tazas de Harina de almendra - (nota 1)
• ▢ ⅓ taza de Pistachos - unsalted, finely chopped or pulsed into a ground texture – set aside 1 tablespoon to decorate (note 2)
• ▢ ¼ taza de Cacao en polvo sin azúcar
• ▢ ½ cucharadita de Bicarbonato de sodio
• ▢ ¼ cucharadita de Salt - opcional (nota 3)
• ▢ ⅓ taza de Jarabe de arce - (nota 4)
• ▢ ¼ taza de Aceite de oliva de sabor suave - (nota 5)
• ▢ 1 cucharada de Agua fría - (nota 6)
• ▢ 1 cucharadita de Extracto de vainilla - opcional
• ▢ ¼ cucharadita de Extracto de almendra - (nota 7)
• ▢ ⅓ taza de Pepitas de chocolate negro sin lácteos

Instrucciones para la impresión en alta definición

• Precalienta el horno a 180 °C (350 °F). Cubre una bandeja para hornear con papel pergamino y rocíala ligeramente con aceite en aerosol. Reserva.
• Place the pistachios in a food processor and blend until they form a fine powder. Or, place them on a chopping board and chop, but this takes a good 2-3 minutes, as you must chop them super finely to prevent the cookie dough from being fragile.
• In a large mixing bowl, stir almond flour, finely chopped pistachios, cocoa powder, baking soda, and salt if used. Whisk to evenly combine.
• Add maple syrup, oil, water, vanilla extract, almond extract, if used, and chocolate chips.
• Stir with a rubber spatula until it starts to look crumbly, then lightly oil your hands and squeeze the ingredients together to form a soft, sticky dough. If too dry, add a little more water. It should form a dough ball.
• Grab 1 1/2 tablespoons of dough, roll it into a ball, place it on the baking sheet, and repeat, leaving an inch of space between the dough balls. They expand a bit in the oven. Gently flatten the top of the cookie dough ball using the palm of your hand. It should form a 1/3-inch thick cookie (1 cm).
• Bake the cookies in the center rack of the oven for 12-14 minutes at 350°F (180°C) until dry on top and darker on the edges.
• Let them cool down for 15 minutes on the cookie sheet, without touching them at all. They firm up as they cool down. Then slide a spatula under each cookie, and let them cool down on a wire rack for 1 hour.

Notas

notas 1: I am using ultra-fine almond flour with a light golden color, which makes the best moist cookies. You can use almond meal, but the cookies will be drier. Cashew flour and hazelnut flour work too. You can’t use flour or oat flour. For a nut-free version, use sesame seed flour.

notas 2: Unsalted. Make sure the pistachios are finely ground or chopped. If you have big pieces, the cookie dough will be fragile and fall apart.

notas 3: This enhances the cocoa flavor, but you can skip it if you watch your sodium intake.

notas 4: Or agave syrup, coconut nectar, Yacon syrup.

notas 5: O cualquier aceite de sabor suave que prefieras.

notas 6: Water brings the cookie dough together.

notas 7: Only if you like the light bitter taste of it.

AlmacenajeGuarda las galletas a temperatura ambiente hasta por 4 días en un recipiente hermético. También puedes congelarlas en bolsas Ziploc y descongelarlas a temperatura ambiente el día anterior.

Modo de horno: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

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Nutrición

Servicio: 1galleta | Calorías: 265.1kcal | Carbohidratos: 17.8g | Proteína: 6.5g | Grasa: 20.5g | Grasa saturada: 3.7g | Grasa poli-insaturada: 1.2g | Grasa monosaturada: 5g | Sodio: 120.9mg | Potasio: 137.6mg | Fibra: 3.8g | Azúcar: 9.7g | Vitamina A: 17.6IU | Vitamina B12: 0.02pg | Vitamina C: 0.3mg | Calcio: 84.1mg | Hierro: 1.4mg | Magnesio: 20.2mg | Fósforo 43.5mg | Zinc: 0.5mg

Ingredientes y sustituciones

Solo necesitas unos pocos ingredientes sencillos para preparar esta receta. Aquí te explicamos cómo elegirlos y sustituirlos.

• Harina de almendra – This creates the base of the cookie and provides a moist, tender crumb without gluten. Cashew flour or hazelnut flour are great options that keep the texture similar.
• Pistachos – These add the signature crunch and nutty flavor to the recipe. You can swap them for hazelnuts or pecans if you want a different flavor profile, but pistachios look the best against the dark cocoa.
• Cacao en polvo sin azúcar – This brings the deep chocolate flavor. Cacao powder or Dutch-processed cocoa powder work perfectly as well.
• Bicarbonato de sodio – This helps the cookies rise slightly and softens the texture.
• Salt – It balances the sweetness and makes the cocoa flavor pop.
• Jarabe de arce – This acts as the sweetener and the sticky binder that holds the gluten-free flour together. Agave syrup or coconut nectar are excellent liquid sweetener alternatives.
• Aceite de oliva de sabor suave – This adds necessary moisture and healthy fats. Melted coconut oil or avocado oil are suitable swaps if you want a neutral taste.
• Agua fría – This hydrates the almond flour just enough to bring the dough into a ball.
• Extracto de vainilla – This rounds out the flavors and adds sweetness.
• Extracto de almendra – This intensifies the nutty flavor profile. You can skip it if you prefer a stronger chocolate focus.
• Pepitas de chocolate negro sin lácteos – These add melting pockets of chocolate. Chopped dairy-free chocolate bars or even cacao nibs are fun options to vary the texture.

How to Make Chocolate Pistachio Cookies (In Pictures)

Consejos de repostería de Carine

Permítanme compartirles algunos consejos más para lograr una galleta perfecta.

• Finely chop the pistachios – Make sure you chop the pistachios very finely, otherwise, the dough will be fragile. I recommend using a food processor to pulse them into a fine crumb; it is faster and creates the perfect ground texture.
• Vary the chocolate – If you prefer a less sweet cookie, you can skip the chocolate chips or use finely chopped 85% dark chocolate. Dairy-free white chocolate chips also work well if you want a different look.
• Enhance the flavor – Adding salt to the dough is crucial as it really helps to bring out the rich chocolate flavor.
• Check your nuts – Ensure you use unsalted pistachios to keep the flavor balanced!

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